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Chicken Crescent Casserole
Tuba

Chicken Crescent Casserole

This Chicken Crescent Casserole is the ultimate comfort food, blending creamy, cheesy goodness with tender chicken and flaky crescent rolls. In just 50 minutes, you’ll have a dish that’s rich in flavor, with a golden, buttery crust and a velvety filling that melts in your mouth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 412
Ingredients Method Nutrition

Ingredients
  

  • 10.5 ounces cream of chicken soup 1 can
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup milk
Filling
  • 8 ounces cream cheese 1 package, softened
  • 2 Tablespoons butter melted
  • 1/2 teaspoon garlic powder
  • 1/3 cup onion finely chopped
  • 2 boneless, skinless chicken breasts cooked and cubed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 ounces Pillsbury crescent roll dough 1 package
  • 2 cups shredded cheddar cheese

Method
 

  1. Heat oven to 350°F.
  2. Spray a 9 x 9 casserole dish with non stick cooking spray
  3. In a saucepan mix cream of chicken soup, cheese, and milk.
  4. Heat just until the cheese melts, and then set aside.
  5. For the filling, mix in a bowl the soft cream cheese with butter until very smooth, then add in garlic powder.
  6. Add in the onion, cooked chicken, and mix well until combined.
  7. Season with salt and pepper.
  8. Spoon out a little bit of the soup mixture into the bottom of the baking dish.
  9. Unroll the crescent rolls.
  10. Place 1 heaping Tablespoon chicken mixture (or a little more) on top of each crescent triangle and the big end, then roll up starting at the big end.
  11. Then place the crescent rolls seam-side down in the baking dish.
  12. Spoon the remaining sauce on top and sprinkle with 2 cups of grated cheese.
  13. Bake for 30 minutes.

Nutrition

Calories: 412kcalCarbohydrates: 18gProtein: 20gFat: 29gSaturated Fat: 16gCholesterol: 85mgSodium: 1065mgPotassium: 255mgFiber: 1gSugar: 6gVitamin A: 723IUVitamin C: 1mgCalcium: 340mgIron: 1mg
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